Cupcake is a favorite baked product for most families. Cozy and homely, which both adults and children love. I bring to your attention a recipe for curd cake with lemon.

There are a great many recipes for cottage cheese cake, but this one differs from all others in interesting details. This cupcake will be appreciated by big fans of lemon baking, because the recipe uses a whole lemon along with the peel, which gives the cupcake a very fresh and bright taste.

It will also appeal to those who watch their figure. The cake uses a minimal amount of butter, and also contains such a healthy and beloved cottage cheese.

The presence of curd cheese in it gives the recipe a special piquancy. The salty notes of the cream cheese harmonize perfectly with the sweetness and lemon flavor. Prepare this cupcake and it will become one of your favorite recipes!

Total cooking time – 1 hour 30 minutes
Active cooking time – 30 minutes
Cost – 7 $
Calorie content per 100 g – 257 kcal
Number of servings – 8-10

How to make cottage cheese cake

Ingredients:

Cottage cheese – 200 g
Curd cheese – 50 g (can be replaced with the same amount of cottage cheese)
Wheat flour – 200 g
Sugar – 220 g
Egg – 3 pcs.
Butter – 20 g
Lemon – 1 pc.(with non-bitter peel)
Soda – 1 tsp.
Baking powder– 0.5 tsp.
Glaze - for decoration(ready)

Preparation:

Remove the butter from the refrigerator and leave it to soften at room temperature. Wash the lemon and cut off both ends. Taste the peel for bitterness; it should not be too bitter. Cut the lemon crosswise into rings and remove the seeds. Place lemon rings in a blender. The lemon must be crushed to a puree-like consistency; small pieces may remain in the mixture; they will give an interesting structure and color to the finished baked goods. In a large bowl, grind all the sugar with soft butter.

Put cottage cheese there. The cottage cheese should be smooth. If your cottage cheese is grainy, rub it through a sieve. Add cottage cheese along with cottage cheese. Stir thoroughly.

Add the lemon puree. Beat the eggs into the mixture and stir again. Then add baking soda and wait 3 minutes. The mass will begin to increase in size. This will happen due to the reaction of acid and soda. Then you need to sift flour and baking powder into the resulting mass. Whisk the resulting mixture.

The mold for the cottage cheese cake must be covered with parchment. If you don’t have parchment, grease the pan with butter and, in order to easily remove the finished cake, sprinkle the pan with semolina or flour. Place the dough into the prepared pan.

Preheat the oven to 180 degrees. Bake the cake for 50-60 minutes. A match inserted into the finished cake should come out dry. Pour the finished glaze over the cooled curd cake. Bon appetit!

Cooking instructions

1 hour 20 minutes Print

1. Place all the butter in a deep bowl (you can remove it from the refrigerator in advance) and 3/4 cup of sugar. Grind the ingredients with a spoon until smooth and crumbly. There may be small lumps - no need to be alarmed.

2. Add all the cottage cheese, rubbing it through a sieve or colander. Mix the ingredients. Tool Chinois sieve To ensure that there are no seeds, pulp, skins or other parts that are unnecessary in terms of consistency in the sauce, it is filtered through a fine sieve. In a cone-shaped one - for its resemblance to a Chinese cap it is also called chinois, Chinese - it is convenient to squeeze out the cake to the last drop, and the filtered sauce flows out of it in a thin stream.

3. Cut off the butts of the lemon, cut the entire lemon into small pieces, remove the seeds and grind in a blender until mushy. Add the resulting mass to the cottage cheese with sugar and butter. Stir well. Blender tool Any blender can handle turning soup into puree. Be it Braun, or Bosch, or Kitchen Aid. This is still not grinding ice. The main thing is that the jug is glass or steel. Hot soup is not for plastic. There are, of course, immersion blenders that can be used to make puree directly in the pan. But the editors of the Afisha-Eda magazine give preference to those with jugs. Their results are more tender.

4. Break all the eggs into a bowl, add the remaining sugar (1/4 cup) and mix well. You can beat the eggs and sugar separately and then add them to the main mass - this will make the dough more fluffier. But you don’t have to do this, it will also be very tasty.
Crib How to check egg quality

5. Add soda to the dough and mix. Leave the mixture for 5–10 minutes.

6. After adding soda, stir in the sifted flour and spread the resulting dough into a mold greased with sunflower oil. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

7. Place the cake pan in an oven preheated to 200 degrees for 1 hour. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

8. Once the cake is ready, let it cool for at least 1 hour, sprinkle with powder and serve.

Baking with cottage cheese in most cases turns out very tasty. And if you add a zesty lemon zest to the curd dough, the result can exceed all expectations. We suggest preparing for curd-lemon ex, according to one of the recipes below. The article discusses simple options for baking in 5 minutes in the microwave, and more complex ones, for example

Secrets to making delicious lemon curd cake

Each dish has its own subtleties of preparation, following which you can achieve excellent results. The following secrets will help you make the perfect lemon curd cake:

1. The baking recipe requires the use of cottage cheese in the dough. To ensure that the cake turns out moderately moist and bakes well in the oven, it is important to choose slightly dry cottage cheese, and grind it through a sieve before adding it to the dough. In this case, the grains will not be felt in the finished baked goods.
2. To make the cake fluffy, it is recommended to add the yolks and whipped whites separately into the dough.
3. Lemon in finished baked goods may give some bitterness. To avoid this, only zest and juice should be added to the dough. This will be enough to obtain a lemon taste and aroma.

Curd-lemon classic cupcake

Many people believe that there is nothing better than the classics. prepared according to this recipe is a direct confirmation of this. It turns out so tasty that you don’t want to add or remove any ingredient to it. Let's take a step-by-step look at how to bake a lemon curd cake.

Ingredients:

• butter - 150 g;
• 180 g sugar;
• cottage cheese - 300 g;
• zest of 1 lemon;
• 3 eggs;
• vanillin;
• flour - 300 g;
• 1 teaspoon of soda;
• lemon juice.

Cooking sequence:

1. The oven is preheated to 170 degrees.
2. Using a mixer, beat soft butter with sugar into a fluffy mass.
3. The cottage cheese is ground through a sieve and added to the creamy-sugar mass.
4. Next, lemon zest is added.
5. The curd mass is thoroughly mixed.
6. Next, add the eggs and beat thoroughly with a mixer.
7. Lastly, flour and vanillin are sifted into the dough, and the baking soda is slaked with lemon juice.
8. The dough is thoroughly kneaded and placed in a greased form.
9. The cake is baked for 60 minutes. After pouring, the baked goods are sprinkled with powdered sugar.

Simple lemon curd cake in the microwave in 5 minutes

This muffin is perfect for breakfast. Its preparation takes a minimum of time, and the taste of such baked goods is simply excellent: light and delicate.

The cake is prepared in the microwave in 5 minutes in the following sequence:

1. First, in a small bowl, you need to combine all the dry ingredients for the cake: flour (100 g), sugar (2 tablespoons), baking powder and a pinch of vanillin.
2. After mixing, lemon zest, milk (4 tablespoons), beaten egg and a tablespoon of cottage cheese are added to the dry ingredients.
3. The dough is thoroughly kneaded and placed in ceramic cups (you will need 2 cups with a diameter of 10 cm).
4. The cups with the dough are placed in the microwave for 4 minutes. The operating mode should be selected "Automatic cooking".
5. It is recommended to sprinkle the finished cake (curd-lemon in our case) with powdered sugar.

To make the structure of the product more moist, before putting it in the microwave, add a tablespoon of condensed milk to each cup, and then cover it with the remaining dough.

Recipe for cottage cheese cake with zest

A delicious cupcake according to the recipe given below is prepared in the following sequence:

1. Sugar (160 g), vanillin, 100 g butter and low-fat cottage cheese (150 g) are whipped with a mixer into a homogeneous white mass.
2. Yolks (2 pcs.) and zest are added to the curd-cream mass.
3. The whites are whipped into a dense foam and introduced into the dough by stirring with a spatula.
4. Flour (2 tbsp.) and a small packet of baking powder are sifted into the dough.
5. The dough, well kneaded with a spatula, is transferred to a greased form and sent to a preheated oven (190 degrees) for 50 minutes.
6. The cooled curd cake with lemon zest is sprinkled with powdered sugar.

To bake the cake, it is better to use a pan with a recess in the middle. Then it will bake evenly, turn out moderately moist and very tasty.

Recipe for aromatic cake from a bread machine

The main advantage of preparing a cake in a bread maker is that all the ingredients for the dough are loaded immediately in full, without preliminary beating with a mixer, grinding through a sieve, etc. The baking mode in the bread maker should be selected “Cupcake”, and the cooking time is set automatically when choosing a program. As a rule, after 1.5 hours you can take the lemon curd cake out of the bread machine.

The cooking recipe is as follows:

1. Sugar (200 g) is poured into the bread machine bucket, melted butter (160 g) and 300 g of cottage cheese are added.
2. Next, add 3 eggs, wheat flour (1.5 tbsp), a bag of vanillin and a teaspoon of soda.
3. Lastly, add the lemon zest.
4. The lid of the bread machine is closed and the “Cupcake” program is set.
5. After the specified time, the fragrant pastries will be ready.

Glittery lemon curd cake with frosting

This recipe always turns out perfect cake. Lush, tasty, with a light lemon flavor and shiny glaze - just what you need for a homemade tea party.

Lemon curd cake is prepared in the following sequence:

1. Cold butter (150 g) is grated and mixed with a fork with a glass of sugar until crumbs form.
2. Cottage cheese (300 g) is added to the sweet crumbs.
3. Add 4 eggs one at a time and beat with a mixer.
4. Lastly, add flour (2 tbsp), baking powder (1 tsp) and lemon zest.
5. The dough is thoroughly mixed and poured into the mold.
6. The prepared form is sent to the oven for 1 hour (180 degrees).
7. Prepare glaze from powdered sugar (4 tablespoons) and lemon juice (30 ml).
8. Remove the cake from the oven, cool and pour lemon glaze on top.

Cooking a cupcake in a slow cooker

In a slow cooker, just like in a bread maker, you also get a very tasty cake. Its structure turns out to be porous, and the aroma is so strong even during baking that you barely have the strength to wait until the end of cooking. And you will have to wait until it cools down. And only then can the cake be cut into portions.

Lemon curd cake in a slow cooker is prepared as follows:

1. Beat sugar (170 g), cottage cheese (250 g) and 25 g butter with a mixer or mash with a fork.
2. Add 3 eggs and lemon, crushed together with the peel in a blender (the seeds must be removed first).
3. Sift flour (1 ½ tbsp.) and soda (1.5 tsp.). Next, the dough needs to be mixed and left to stand on the table for about 5 minutes so that the soda and lemon react.
4. The dough is transferred to a greased bowl.
5. The cooking mode is set to "Baking".
6. In 60 minutes the cake will be ready. The top turns out to be pale, so it is recommended to turn the cake over 10 minutes before cooking.

Lemon curd cheesecake

We offer another option for original and healthy pastries for tea. No less delicious than the curd-lemon cake is a cheesecake made from cream cheese and cottage cheese with the addition of lemon juice and zest.

Dessert preparation sequence:

1. Grind any cookies (250 g) into crumbs using a blender or rolling pin.
2. Melt butter (120 g) and pour it into the crumbs. As a result of kneading, you should get a mass resembling dough.
3. Distribute the “dough” prepared from cookies over the bottom and sides of a springform pan (diameter 20 cm).
4. While preparing the filling, place the pan in the freezer.
5. Grind cream cheese and cottage cheese (250 g each) through a sieve.
6. Add 3 eggs to the curd mixture one at a time, beating with a mixer.
7. Preheat the oven to 140 degrees.
8. Add a cup of sugar and starch (2 tablespoons) to the curd-egg mixture. Beat until sugar dissolves.
9. Mix sour cream (250 ml) with the juice of one lemon and zest (3 tablespoons). Add to the rest of the filling.
10. Remove the pan from the freezer and add the filling.
11. Place the pan in the oven, where the cheesecake will simmer for 2 hours.

Cupcake is the simplest dessert, but so many-sided! This is the secret of his incredible popularity around the world. A cupcake can be an independent dessert - large or small, portioned - or part of a more complex dessert. For example, cake layers and popular cupcakes are often baked from cake dough. And such versatility of cake dough is no coincidence, because this particular dough turns out tender, slightly moist, very rich and tasty. After all, in most cases, the cake does not even need soaking - it already has everything to give gastronomic pleasure!

All this fully applies to curd cake with lemon. Having tried the cake prepared according to this recipe, you are convinced that cottage cheese and lemon are the most beautiful, almost divine flavor combination. And this is despite the simplicity and ordinariness of these products, because it is hardly possible to surprise anyone with cottage cheese and lemon. But with a curd-lemon cupcake you will definitely pleasantly surprise and delight all those with a sweet tooth.

Rarely can a cake be so moist and tender. The crumb of this curd cake is heavy and finely porous, crumbly and melting. Lemon zest gives it a bright aroma, which works wonderfully as the basis for the creamy taste of the curd dough, and a little lemon juice adds a slight sourness to the dough and is responsible for a balanced taste.

Ingredients

• 270 grams of cottage cheese
• 250 grams of flour
• 200 grams of sugar
• 115 grams butter
• 3 eggs
• 1 lemon
• 1 teaspoon soda

Yield: 1 large rectangular cake

How to make cottage cheese cake

Remove the butter from the refrigerator in advance to soften it. Also, take out the eggs and cottage cheese in advance so that all these ingredients are at the same temperature.

Mix butter with sugar.

Beat the butter and sugar until combined and fluffy, then add the eggs one at a time.

The mass should turn out creamy and tender.

Then add cottage cheese to the base and stir.

Finely zest the lemon and then squeeze out the juice. If the lemon is juicy, use the juice of half a lemon, and if not, then use the juice of a whole lemon. Be sure to strain the juice through a sieve.

Add juice and zest to the dough.

At the very end, add flour and soda to the dough.

Quickly mix the dough with a mixer at low speed until smooth.

Place the dough in a rectangular cake pan lined with parchment paper.

Bake the cake at 170 degrees for about an hour until golden brown. A crack will form on the surface of the finished cupcake - this is a characteristic feature of all cupcakes. Check the readiness of the product with a wooden stick.

It is better to serve the curd-lemon cake warm - this way it retains its softness and fragrant aroma. It is better to store the cake in the refrigerator, as it contains a lot of additives.

Hello, my dear friends! You probably guessed from my absence for a month that something was going on. Even the absence of events is an event when it is outside the norm. Oh how I twisted it!

I twisted it - I unwind it.

For several years I thought about moving my brainchild to a “new home”. There were many reasons for this, and at the end of last year I decided: New year - new beginnings. And this is not only symbolic. January is the ideal time for this: while you, I’m sure, were enjoying the holidays, pleasant meetings and delicious food, I dived into the wilds of a world unfamiliar to me and worked on creating a new website. I believe that you will love it!

With pure culinary mania

and sincerely delicious wishes,

Galina Artemenko

Source https://vku.life/zhizn-vkusnaja/

Hi Hi! I continue my series of pre-New Year selections, and today it’s time for... snacks! Again! There just can’t be too many of them...

So, today we are preparing the cutest mini muffins with cheese, a snack cake with olives, onions and nuts, as well as a deliciously served liver cake.

How to prepare a lot of snacks for the holiday table and not get wasted? Snack butters! This is one of my favorite table themes, and today we are preparing as many as six types!

Hi Hi! The crazy time continues when you want to manage everything at the same time and be able to relax. In December, the topic of finding balance is more relevant than ever: what you still want to do, but not at any cost, and what is better to leave (either for later, or in the past year).

Eventually the New Year will come! So I offer you two recipes to complete your snack table. Fish snacks are always a thing, right?

My definite top thing that I always leave (for later or in the past year, depending on the mood) is spring cleaning. Honestly, I never do spring cleaning! The traditional top time for this “joy” is either before the New Year or before Easter. The risk, as they say, is maximum! But it’s not for nothing that I put the word “joy” in quotes, since I don’t like to devote any long time to putting things in order, even if I do everything that needs to be done little by little over a period of time. So I’m not much of a “hostess” (one of my least favorite words, by the way!), and I try to maintain cleanliness with regular routine cleaning. But I still decide to do something rare at this time of year. For example, this year I washed the curtains.

You can judge me for this approach to housekeeping or not – in this matter, as in food, everything can be expressed in just one word: TASTE. Someone loves sparkling cleanliness and is ready to restore it, devoting time to this throughout the week. Someone is completely ready to live in complete chaos. Some people want to do everything themselves, but for others it is better to entrust the care of cleanliness to a professional. The main thing, in my subjective opinion, is the sanitary measures necessary for a normal life, peace of mind and a satisfied state at the end. I believe that if the lampshades are not washed, but the brain does not let it go, you need to either accept the reality and calm down, or wash the lampshades. The example about lampshades is not accidental - I just plan to accept them as they are.

Cleaning is cleaning, and the New Year will come, as I already said at the very beginning. The two recipes that I am sharing today are from my book (where these recipes are presented in a step-by-step version).

Homemade sprats

I'll start with them. This recipe was amazing for me: when I prepared them, I couldn’t believe that the capelin from which they are prepared in this case could actually taste exactly the same as sprats from a jar! And you can call sprats a thing of the past century, “you need to move forward, not back,” but in my head a sandwich made of black bread with sprats and pickled cucumber is something amazing!

800 g fresh frozen capelin
2 tbsp. l. black tea (medium or small leaf is better)
2 tbsp. l. vegetable oil
2 tbsp. l. soy sauce
1 tsp. natural liquid smoke
1 tsp. mustard seeds
1 tsp. salt
0.5 tsp. Sahara
5 black peppercorns
3 allspice peas
2 clove buds
1 bay leaf

Thaw the fish, remove the heads and entrails.

Pour 1 cup of boiling water over the tea leaves and leave for 10-15 minutes, then strain. Next, I will describe the process for a multicooker, but the same thing can be done simply on the stove, or in the oven! So...

Pour the tea leaves into the multicooker bowl, add salt, sugar, soy sauce, liquid smoke, vegetable oil and all the remaining spices. Place the capelin in the resulting marinade with their backs up, trying to position the fish tightly to each other.

Select the “Extinguishing” operating mode, time – 1 hour. At the end of the program, switch the multicooker to the “Simmering” mode, if your model has one, and cook for another hour. If there is no such mode, select the heating mode for 1 hour. When the multicooker is finished operating, turn it off and leave the capelin under the closed lid until it cools completely, and only then can the fish be transferred to a convenient container.

For cooking on the stove just simmer the capelin on the lowest possible heat for 2 hours and leave to cool under the lid.

For cooking in the oven send the container with the fish there and cook at 150° for 1 hour under a lid or foil, then turn off the oven and leave the capelin in it until it cools.

Mackerel rillette

This is a wonderful and very easy to prepare snack! Try replacing standard lightly salted or smoked mackerel with it on your holiday table - it’s much more interesting.

1 fresh frozen mackerel
1 onion
150 g dry white wine
80 g smoked fish (I used salmon)
2 tbsp. l. fish sauce (if you don’t have it, replace it with soy sauce)
1 tbsp. l. vegetable oil
2 bay leaves
6 green onions
salt, pepper - to taste

Thaw the mackerel and cut off the head, thoroughly clean the entrails and rinse the carcass. Cut the onion into rings and place into the multicooker bowl along with the bay leaf. Place mackerel on top. Season with salt and pepper. Pour in the wine, close the multicooker lid and cook in the “Baking” mode for 15 minutes.

Using forks, cut the fish carcass into small fiber pieces, removing the backbone and bones. Add smoked fish, cut into small cubes, to the mackerel. Chop the green onions and mix with the fish base. Season the rillette with salt and pepper, pour in vegetable oil and add fish sauce. Mix thoroughly.

This pate is best served on pieces of toasted bread.

***
Let me remind you about my book with recipes for a multicooker - this is a whole hundred of a wide variety of recipes, among which you will find simple and quick recipes for every day, as well as recipes for special occasions. Everything from soups to baked goods and drinks. You can buy it